Three meals a day, all year round, welcome to watch "Warm Private Dishes", where there are warm food to happiness your table and life.
The ancients said "don't eat from time to time", and we people now also like to eat seasonal food.
What to eat this season? There is really a seasonal delicacy to recommend to warm fans, and this is it ☟
Is it quite strange to look at, and some iron fans recognize what it is, and Nuan Nuan recommended this fish in May.
This fish is abundant in April, May and June, the transition of spring and summer, and its appearance is very peculiar, as a freshwater fish, it is scaleless and thornless, and the whole body is almost transparent, with a warm and clear luster like jade, and has a special name - whitebait.
Whitebait is particularly sensitive to the environment and can only grow smoothly in places with good water quality. Don't look at the small size of the whitebait, but the nutrition of others is not inferior to other fish, or even better!
It has high-quality animal protein with 17.2 grams of protein per 100 grams, which is higher than eggs, and much lower cholesterol than eggs!
When Nuan Nuan was a child, she traveled with her family to the Jiangnan area, and was fortunate enough to eat this fish, which was really amazing.
The taste is like tofu, use your tongue to melt it lightly, eat it directly, and eat it fresh! In the Song Dynasty, there was a famous phrase "whitebass frost after spring", and it was listed as a treasure among fish along with sea bass.
At that time, the method I ate was the famous local dish "Whitebait Running Egg", the tender whitebait with smooth and tender egg pieces, the fish umami, egg aroma, intertwined in the mouth, so delicious!!!
I haven't eaten this dish since, but after a few years, I grew up and revisited the same place to eat this dish again, and I was still amazed, and I asked the chef in the back kitchen to soften and soak it up.
Highly recommend everyone to try this method and try this fish!! If you miss this one, you will have to wait for next year!!
Whitebait runs eggs
ingredient
Whitebait, eggs, oil and salt
Pine fresh, starch
-Method-
1. Open the water in a pot and add ginger slices and cooking wine, add the whitebait, turn off the heat and blanch for 10 seconds.
2. Put 4~5 eggs in a bowl, put salt, loose fresh and beaten, then put a little water starch and stir well, and then put in the blanched whitebait and mix well.
Trick reminder
Add water starch, so that the moisture is not easy to lose, and the scrambled eggs are tender and smooth.
3. Heat the pan with cold oil, introduce the whitebait egg liquid, gently push and fry until the egg liquid solidifies, and then add salt and green onion and stir-fry lightly to get out of the pot.
All right! After learning this delicacy, remember to share it with the people around you to enrich your life. (Warm taste)